Ingredients
Units
Scale
- 3/4-1 lb bay scallops
- 2-3 bunches baby bok choy, end of bulb sliced off, leaves rinsed
- 1 cup fresh orange juice from 3 juicy oranges
- 4 ginger coins, sliced from peeled fresh ginger
- 2 1/2 Tbsps butter, divided
- 1 Tbsp olive oil
- Salt
- Freshly ground black pepper
- Jasmine rice
- Orange slices, sliced for garnish
Instructions
- Remove the tiny side muscle where sand can hide and rinse the scallops. Dry with a paper towel. Set aside.
- In a skillet, sauté the bok choy until wilted, but still crunchy. Set aside.
- Start the sauce by adding the fresh orange juice and ginger coins to a saucepan. Bring to a boil, and then simmer on medium-high for about 6 to 8 minutes to reduce to about 1/2 cup. Remove ginger coins and remove from heat. Add 2 tablespoons cold butter, cut into pieces, and swirl off the heat, stirring with a whisk or wooden spoon until butter is incorporated and sauce is nicely thickened.
- If using 1 pound of scallops, heat two cast-iron or thick-bottom pans over medium-high heat. (Two pans helps the scallops brown nicely.) Add 1/2 tablespoon of butter and the olive oil to coat. Sear scallops on one side, about 2 minutes, until golden. Season with salt and pepper as you are cooking. Turn and sear the other side, 1 to 2 minutes more.
- Rewarm the bok choy and then place in the center of each plate with jasmine rice. Divide scallops onto 4 plates. Spoon the sauce around the scallops. Garnish with a slice from an orange.